NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

2 cups Low-Sodium Chicken Broth

1/4 cup Whole Wheat Flour

1 large Egg White

1 tablespoon Fresh Parsley

Salt & Pepper to taste

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 2

  Dice the carrot, celery, and onion into uniform pieces for even cooking.

• 3

  In a large pot, heat a small amount of water or broth and sauté the diced vegetables until softened, about 3-4 minutes.

• 4

  Add the chicken broth and bring the mixture to a gentle simmer.

• 5

  Stir in the chicken pieces and cook for about 8 minutes until the chicken is nearly cooked through.

• 6

  Meanwhile, in a small bowl, combine the whole wheat flour and egg white to form a sticky dumpling dough.

• 7

  Drop spoonfuls of the dumpling mixture into the simmering soup. They will expand slightly as they cook, which should take about 6-8 minutes.

• 8

  Check that the dumplings are cooked through and the chicken is tender. Adjust seasoning with salt and pepper.

• 9

  Finish by stirring in fresh parsley and serve the soup hot.